Spicy Salmon Salad with Red Grapes

4 6- to 8-ounce Kirkland Signature* frozen salmon portions, thawed
2 teaspoons powdered ginger
2 teaspoons garlic powder
1 teaspoon cayenne pepper
4 teaspoons brown sugar
4 teaspoons dark soy sauce
6 tablespoons canola oil
8 cups arugula or mixed baby salad greens
2 cups red seedless grapes, halved
VINAIGRETTE
1 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
3 tablespoons tangerine or orange juice
1/2 teaspoon Dijon mustard
1 teaspoon sugar
Salt
Freshly cracked pepper
Method
1. With a sharp chef ’s knife, cut each salmon portion into four strips, for a total of 16 strips. Lay the strips on a plate and pat with paper towels to dry.
2. In a bowl, combine ginger, garlic powder, cayenne and brown sugar. Add soy sauce and mix well. Using the back of a spoon or a pastry brush, lightly brush the spice mixture onto the salmon strips.
3. Heat canola oil in a large nonstick skillet and sauté salmon strips over medium to medium-high heat for about 3 minutes on each side, or until browned (can be done in 2 batches). Set aside.
4. In a large bowl, toss arugula with grapes and set aside.
5. To prepare the vinaigrette, combine all ingredients in a jar and shake well.
6. To assemble salads, drizzle arugula and grapes with vinaigrette to taste and toss (remainder can be saved for another time). Divide salad among 4 plates.
Top each serving with 4 strips of spicy salmon and drizzle with a little of the vinaigrette just before serving to tie the flavors together.
Makes 4 servings.
Tip: Try this dish with a bold, spicy Gewurztraminer from California.